Description
This Winter Vegetable Soup is packed with vibrant flavors and wholesome ingredients. It’s easy to prepare and perfect for a healthy dinner or a cozy lunch, combining fresh vegetables and beans for a comforting, nourishing meal.
Ingredients
Scale
- 3 tbsp olive oil
- 1 onion chopped
- 3 carrots chopped
- 2 sticks celery chopped
- 1 parsnip peeled and chopped
- 1 small sweet potato peeled and chopped
- 2 large potatoes chopped
- 2 cloves garlic minced
- 1/2 tbsp dried thyme or 1 tbsp fresh thyme
- 400 g cannellini beans canned
- 400 g canned tomatoes
- 600 ml vegetable stock or chicken stock
- 250 g green cabbage chopped
- 150 g fresh spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan and sauté the onion, carrots, celery, parsnip, and both types of potatoes for about 10-15 minutes, stirring regularly.
- Add the minced garlic and thyme, then cook for an additional 2 minutes.
- Drain and rinse the cannellini beans, then incorporate them with the canned tomatoes and stock into the saucepan.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Stir in the chopped cabbage and spinach, seasoning with salt and pepper to taste, and cook for another 5 minutes.
- Serve the soup with a spoonful of pistou, a sprinkle of freshly grated parmesan cheese, and crusty bread on the side.
Notes
Feel free to add other vegetables based on your preference.
This soup can be stored in the refrigerator for up to three days, making it a great make-ahead meal.
For a vegetarian option, ensure to use vegetable stock.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg